Continued from Part 2...
(Start from Part 1)
Low-fat diet is unnecessarily healthier. You see, fat is a very important substance to our body. Many of the body's building structure and physiological functions require fat. When fat intake is insufficient, our emotional will become unstable, immune system becomes weaker, blood sugar turns unstable, and consequently suffer from endocrine disorders, thus endangering our health. On top of that, reducing fat also reduces fat-soluble vitamins such as A, D, E and K to the body. This creates deficiency and many side effects will come by.
The problem with oil and fat is not of high or low consumption. Rather, it’s of the intake of good or bad fat/oil. If it’s of good fat/oil, it doesn’t harm as much even in larger intake (moderation is still preferred). On the other hand, we should stay as far as possible if the fat/oil is bad.
The problem with Anne in our example (refer to Part 1), or anyone of us who is on low-fat diet, is that, although she doesn’t consume much fat and oil, she consumes high amount of starch (breads, pastry, etc). This makes her gets hungry faster, and the tummy also gets bloated easier. The emotion also fluctuates with the rise and fall of the blood sugar in the body. All of these signs are that of a typical pre-diabetic state. For fat and oil, although she might have eliminated in her diet, she has in fact unawarely consumed large amount of trans fat when she takes her breads and biscuits. This makes her prone to future cardiovascular and chronic inflammatory diseases.
(Don’t worry if you don’t understand some of the terms like starch, blood sugar, trans fat, etc. We’ll look at each of them in the future. Remember, one step at a time.)
Continue to Part 4...
(Words Count: Approximately 306)